Joanna Kraszewska, Wiesław Wzorek, Eliza Sztando

THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES

Abstract The survival ability at malt beverage wort with pH 2.0 and
2.5 of tested strains was investigated at the time 0, 1, 2, 3, 4 and 6 hours.
In general, tested strains of lactic acid bacteria showed high resistance at
low pH and after 6 hours of incubation observed viable cells on the range 106-107
cfu/cm3 in case of pH 2.5, and 102-105 cfu/cm3
for pH 2.0. A number of lactic acid bacteria was examined in 1, 2 and 3 mmol/dm3
of deoxycholate sodium solution after the time of 3, 6 and 24 hours of
incubation. After 24 h of incubation in 3 mmol/dm3 solution of
deoxycholate sodium the determined amount of bacteria was 101-105
cfu/ml.